Sweet and Sour Chicken
with Jasmine Rice
Instructions
1 Prep sauce
Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauce, ketchup, vinegars, soy sauce, sugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot.
2 Cook sauce
Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit. Set aside.
3 Prep stir fry
Chop the chicken. Place the remaining corn starch on a plate and season with salt. Turn the chicken in the starch and set aside. Dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip).
4 Boil rice
Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
5 Start stir fry
Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and fry for 4-5 min or until nicely browned. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil. Stir-fry the bell peppers with a pinch of salt for 3 min until slightly softened.
6 Combine and serve
Return the chicken to the pan. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce. Simmer for a final 2-3 min, making sure to give everything a good mix up. Serve over the rice and garnish with the remaining spring onion.
Tips for fussy eaters
If necessary, save some of the chicken and vegetables, and prepare a mild stir-fry for them instead.
Pro tip
Rinse the pineapple with cold water to remove the excess sweetness. Drain well! Prepare the sweet and sour sauce in advance and store it in the fridge.
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cooking Time: 30 min
Cals 908 · Prot 56 · Carbs 139 · Fat 16
Dairy-Free
Ingredients
Chicken
Sauce
For stir fry
Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cooking Time: 30 min
Cals 908 · Prot 56 · Carbs 139 · Fat 16
Dairy-Free
Instructions
1 Prep sauce
Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauce, ketchup, vinegars, soy sauce, sugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot.
2 Cook sauce
Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit. Set aside.
3 Prep stir fry
Chop the chicken. Place the remaining corn starch on a plate and season with salt. Turn the chicken in the starch and set aside. Dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip).
4 Boil rice
Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
5 Start stir fry
Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and fry for 4-5 min or until nicely browned. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil. Stir-fry the bell peppers with a pinch of salt for 3 min until slightly softened.
6 Combine and serve
Return the chicken to the pan. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce. Simmer for a final 2-3 min, making sure to give everything a good mix up. Serve over the rice and garnish with the remaining spring onion.
Tips for fussy eaters
If necessary, save some of the chicken and vegetables, and prepare a mild stir-fry for them instead.
Pro tip
Rinse the pineapple with cold water to remove the excess sweetness. Drain well! Prepare the sweet and sour sauce in advance and store it in the fridge.
Ingredients
Chicken
Sauce
For stir fry
Rice
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